Name: Roasted Pumpkin Stew
Yield: It is easy to vary the amount served depending on size of pu
Cuisine: Soups, Stews, Chowders
Ingredients: 1 - medium pumpkin; 1 - Two to three pound roast - we use venison but anything will do; 5 - 6 medium potatoes; 1 - large onion; 3 - 4 cloves of garlic; 4 - 5 carrots; 4 - 5 peeled fresh tomatoes; 1 - 2 bell peppers; 2 - 3 cups of green beans; 2 sticks of celery or just use seed to taste; Olive or other vegetable oil; 1 1/2 cups of water; 1 - 2 bay leaves; Salt to taste; Pepper to taste

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This is a special fall treat at our house. I think you will like it too! Use your harvest from the garden and with some wild game, if you like, for a cost free healthy meal. This is an old fashioned style recipe so expect a hardy dish. Easy to make, too!

Ingredients

1 - medium pumpkin

1 - Two to three pound roast - we use venison but anything will do

5 - 6 medium potatoes

1 - large onion

3 - 4 cloves of garlic

4 - 5 carrots

4 - 5 peeled fresh tomatoes

1 - 2 bell peppers

2 - 3 cups of green beans

2 sticks of celery or just use seed to taste

Olive or other vegetable oil

1 1/2 cups of water

1 - 2 bay leaves

Salt to taste

Pepper to taste

Instructions

Cut meat into 1 inch cubes and brown in oil in a Dutch Oven. Clean and quarter all of your vegetables. Place water and your vegetables with your spices into the Dutch Oven with the meat and simmer for 1 hour or until tender. Meanwhile cut the top of the pumpkin out to make a lid. Remember to cut the lid at an angle so it doesn’t fall into the stew when cooked. Remove the seeds and retain for salted pumpkin seed snacks later. Add the finished stew and rub the outside of the pumpkin with oil and place in a heavy baking dish in a 325 degree oven for 2 hours. When the pumpkin is done be sure to scrape some pumpkin out when dishing up the stew and your fall treat is served! This makes for a nice presentation at a family get together as well as a good potluck over the fall holiday season.